Edmundo D. Ré

Honey thermal treatment effects on hydroxymethylfurfural content

Enzo A. Tosi, María Cristina Ciappini, Edmundo D. Ré et al. · Food Chemistry · 2002 · 175 citations

Hydroxymethylfurfural Content, Thermal Processing

Food preservative based on propolis: Bacteriostatic activity of propolis polyphenols and flavonoids upon Escherichia coli

Enzo A. Tosi, Edmundo D. Ré, Marta E. Ortega et al. · Food Chemistry · 2007 · 150 citations

Food Chemistry, Food Function, Polyphenolics +12

Honey diastase activity modified by heating

Enzo A. Tosi, Roxana Martinet, Ma del Valle Martínez Ortega et al. · Food Chemistry · 2007 · 130 citations

Food Chemistry, Honey Diastase Activity, Bioanalysis +2

Effect of honey high-temperature short-time heating on parameters related to quality, crystallisation phenomena and fungal inhibition

Enzo A. Tosi, Edmundo D. Ré, H. Lucero et al. · LWT · 2004 · 113 citations

Crystallisation Phenomena, Fungal Inhibition, Food Engineering +3

Dietary fiber obtained from amaranth (Amaranthus cruentus) grain by differential milling

Enzo A. Tosi, Edmundo D. Ré, H. Lucero et al. · Food Chemistry · 2001 · 68 citations

Dietary Fiber, Engineering, Differential Milling +8